Description
A colourful festive salad featuring roasted sweet potatoes and beetroot, crisp apple and pear, creamy whipped feta, toasted walnuts, dried cranberries, fresh herbs, pomegranate, and a glossy cranberry glaze. It can be served warm or at room temperature as a beautiful seasonal side dish.
Ingredients
For the Roasted Vegetables
2 large sweet potatoes, peeled and cut into bite-sized cubes (600 g)
3 medium beetroots, peeled and cut into wedges (450 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp garlic powder (1.5 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Apple & Pear
2 crisp apples, thinly sliced (300 g)
2 ripe pears, thinly sliced (300 g)
1 tbsp fresh lemon juice (15 ml)
For the Whipped Feta
1 cup crumbled feta cheese (150 g)
¼ cup Greek yogurt (60 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp honey (7 g)
For the Cranberry Glaze
½ cup cranberry sauce (140 g)
2 tbsp honey (42 g)
1 tbsp balsamic vinegar (15 ml)
1 tbsp fresh orange juice (15 ml)
1 tsp Dijon mustard (5 g)
For the Walnuts & Garnish
¾ cup walnuts, roughly chopped (85 g)
2 tbsp dried cranberries (20 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the sweet potatoes and beetroot to a large bowl. Toss with olive oil, maple syrup, dried thyme, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread the vegetables over the prepared baking sheet in a single layer, keeping the sweet potatoes and beetroot slightly separated if possible.
4. Roast for 30–35 minutes, turning halfway through, until tender, golden, and caramelised around the edges.
5. While the vegetables are roasting, place the chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside to cool.
6. Add the feta cheese, Greek yogurt, olive oil, lemon juice, and honey to a food processor. Blend for 1–2 minutes, scraping down the sides if needed, until smooth and creamy.
7. Thinly slice the apples and pears and place them in a bowl. Toss gently with the fresh lemon juice to help keep the fruit fresh and bright.
8. Add the cranberry sauce, honey, balsamic vinegar, orange juice, and Dijon mustard to a small saucepan. Warm over low heat for 3–4 minutes, stirring until smooth, glossy, and warmed through.
9. Spread the whipped feta evenly over the base of a large serving platter.
10. Arrange the roasted sweet potatoes and beetroot over the feta, followed by the sliced apples and pears.
11. Scatter the toasted walnuts and dried cranberries over the salad.
12. Drizzle the warm cranberry glaze evenly over the top.
13. Garnish with fresh parsley, thyme, and pomegranate arils.
14. Serve warm or at room temperature. Add the cranberry glaze shortly before serving to help maintain the individual textures.
Notes
Cut the sweet potatoes and beetroot into reasonably similar sizes so they roast evenly.
Arrange the vegetables in a single layer rather than overcrowding the baking sheet for better browning.
Stir the walnuts frequently while toasting because they can brown quickly.
Blend the whipped feta until smooth and creamy for an easy-to-spread consistency.
Add the cranberry glaze shortly before serving to keep the textures distinct.
Prepare the apples and pears shortly before assembly and toss them with lemon juice to keep them fresh and bright.
The individual components can be prepared ahead and stored separately, then assembled closer to serving.
The salad can be served warm or at room temperature.
For the best crunch, add the toasted walnuts shortly before serving.
The cranberry glaze can be prepared ahead and gently rewarmed before serving.
Serve as a festive side dish alongside roasted vegetables, grains, or a main course.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Festive